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Delicious Basil Chicken in Coconut Curry Sauce

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Tender chicken simmered in a creamy coconut curry sauce with fragrant basil and warm spices. Quick, flavorful, and perfect served over rice or with naan.

Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1–2 tbsp olive oil or coconut oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1–2 tsp curry powder (mild or spicy)
  • 1 can (14 oz) coconut milk, full-fat
  • 1/4 cup chicken broth or water
  • 1/4 cup fresh basil leaves (Thai or sweet basil)
  • Salt and black pepper to taste
  • Optional: red pepper flakes or sliced chili for heat
  • Optional: 1 tsp lime juice for brightness

Instructions

  1. Heat oil in a large skillet over medium heat and sauté onion until soft and translucent.
  2. Add garlic and ginger; cook until fragrant, about 1 minute.
  3. Stir in curry powder and toast for 30 seconds to release flavor.
  4. Add chicken pieces, season with salt and pepper, and cook until browned on all sides.
  5. Pour in coconut milk and chicken broth; stir and bring to a gentle simmer.
  6. Cook uncovered for 10–15 minutes until chicken is fully cooked and sauce thickens slightly.
  7. Stir in fresh basil leaves until wilted.
  8. Finish with lime juice if desired and serve hot.

Notes

  • Add vegetables like bell peppers, spinach, or zucchini for extra color and nutrition.
  • Substitute shrimp or tofu for chicken for variation.
  • Adjust spice with red curry paste or sliced Thai chilis if desired.
  • For a creamier sauce, simmer longer or add a spoonful of cashew butter.
  • Store leftovers in the fridge for up to 3 days; reheat with a splash of broth if sauce thickens.

Nutrition

Find it online: https://cookedbymaya.com/delicious-basil-chicken-in-coconut-curry-sauce/